• 1 can kidney beans, drained and rinsed
  • 1 cup cooked rice (preferably brown)
  • ¼ teaspoon salt
  • 1-2 carrots, washed, peeled, and shredded
  • ½ can corn, drained
  • ½ pint-sized container cherry tomatoes, washed and cut in half
  • ½ green pepper, washed and chopped
  • ⅓ cup vinaigrette dressing
  • ½ cup shredded low-fat cheese


  1. Wash your hands.
  2. Place rice, beans, and veggie in a bowl.
  3. Add dressing, mix thoroughly.
  4. Top with cheese (if desired).
  5. **Cook’s note: Vary your veggies! The vegetables suggested here are only suggestions. This recipe works with just about any vegetable that you might include in a salad. Experiment and enjoy!**